|
Wisconsin | Tuberculosis is a big reason pasteurization was implemented. Still the standard to measure pasteurization. Most TB in commercial dairy cattle in the US is caught from people. Maybe that's different where there are buffalo, or the UK still has TB in cattle, lots of the third world has Brucelosis. The nuisance bacteria like e coli, etc are not a serious issue for GermanShepherd because they're kept low by basic sanitation, and they're the SAME bacteria he's eating, breathing and "shedding" every day of his life, right along with his Jerseys. Raw milk being the most dangerous thing you'll do each day is like saying sex is the most dangerous thing you'll do each day, or eating off the floor if you prefer. If I pick up some food I dropped off of my floor, it's picked up a few (hundred, thousand?) of the same bacteria that I've been eating, breathing and "shedding" every day. If I were to go down to the local Greyhound bus station and drop some food on the floor, it would pick up DIFFERENT bacteria that would have a greater chance of making me sick. I'd suggest that sex at your local Greyhound bus station IS the most dangerous thing any of us would do on a typical day. And drinking raw milk out of the intake at the local cheese factory is similarly likely to expose you to infection.
Basic understanding of microbiology goes a long way. Since the world is experiencing a polio outbreak from the situations in Gaza and Afghanistan, we should brush up on polio, being a virus spread by raw milk, but also a disease prevented by raw milk, as in the routine immune challenge from raw milk consumption is similar to the attenuated virus vaccine that is used for polio prevention. Polio outbreaks didn't occur until after the pasteurization of milk allowed for a more naive host population. We've now had a hundred years of pasteurized milk, and I'd guess we have a less healthy population (though undoubtedly lower childhood infectious death rate) and may be getting to the end of the health benefit of vaccines.
Ultra filtering is running milk through a reverse osmosis system, it removes some of the water and concentrates the solids. Allows thicker yogurts without using milk powders, for the greek or other thick styles. Ultra pasteurization is what makes milk shelf stable. They can be used on the same product. As far as the potential downsides, the chemicals required to clean the membranes would be the biggest potential issue, filtering is less "processing" then homogenization, it does nothing to the milk beside mechanically pump it and remove some water.
Edited by junk fun 8/31/2024 11:50
| |
|
Ultra filtered milk
